Chef’s Salad

• Lettuce or other greens
• 3 tomatoes, quartered
• 1 green pepper, cut into rings
• 6 radishes, sliced
• 2 carrots, shredded
• 4 hard-cooked eggs, quartered
• 1/4 cup catsup or Thousand Island Dressing
• 2 teaspoons grated onion
• 1/4 pound cooked ham, cut Julienne style – or chicken or other meat

Break lettuce or greens into bite-size pieces; put into large chilled bowl. Add vegetables and hard-cooked eggs. Combine dressing and grated onion; add to salad and toss lightly until each leaf gleams. Arrange ham strips on top. 6 servings.